Garden Pasta Casserole


  • 1 pound dried penne pasta
  • 1 pound extra-lean ground beef
  • 1 small onion, chopped
  • 2 containers (15 ounces each) Refrigerated Garden Vegetable Sauce
  • 1/3 cup water
  • 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
  1. PREHEAT oven to 350° F. Prepare pasta according to package directions; drain. Return to pan. Cook and stir beef and onion in large skillet over medium-high heat for 5 minutes or until beef is brown.
  2. Add sauce and water. Cook and stir for 4 to 5 minutes or until bubbly.
  3. STIR sauce into pasta. Transfer half of mixture to each of two ungreased 2-quart baking dishes or casseroles. Sprinkle each with half of the cheese. Cover one baking dish or casserole with plastic wrap, then overwrap with foil.
  4. Label and freeze up to 2 months. Cover remaining dish with foil (or casserole with its lid). Bake for 25 to 30 minutes or until heated through.


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